Cucumber Avocado Fresh Salad
This recipe is from veteran Debra’s staffer Rakhi, her second contribution to this newsletter. The first was a healthy update on a beloved Indian street food. This time, the recipe is wholly her creation: an unexpected fusion of crunchy, fresh and fatty; mild, salty, and tangy. Avocado, walnuts, and olive oil are full of healthy fats. Healthy fats, as Debra would have told you, are healthy for you. They support a healthy weight because they’re so satisfying.
Rakhi writes “Tuesday is my day for vegetarian food (no garlic or onions). I wanted a salad that tastes good & fresh. You can make this salad within 10 minutes on a busy day.”
Ingredients
| 5 Persian cucumbers, sliced | 1 avocado (not too ripe!), sliced |
| 2 Tbsp extra virgin olive oil | 3 Tbsp fermented sauerkraut |
| 3 Tbsp crumbled feta | 2 Tbsp chopped cilantra |
| 1/2 C red walnut pieces | optional: 6 pitted olives of any kind, sliced |
Instructions
- Combine everything in a medium bowl, and stir gently
- Test for salt, and serve.
- If you’re going to prepare it ahead, keep the avocado from turning brown by tossing it
in 2 Tbsp lemon juice before making the salad.